FILLING:
200 gram-pack PUREFOODS CLASSIC HONEYCURED BACON, thinly sliced
4 PUREFOODS TENDER JUICY HOTDOG, regular, halved and thinly sliced
2 tablespoons cornstarch
2 tablespoons oil
1/4 cup onion, finely chopped
pinch of pepper
2 tablespoons water

CREPES:
1 cup cake flour, sifted
2 eggs, beaten
1 tablespoon butter, melted
pinch of salt and pepper

Combine bacon, hotdog and cornstarch. Set aside.
Saute onion until translucent and add bacon and hotdog mixture. Mix well and season with pepper. Add water and allow to cook. Set aside to cool.
Combine all ingredients and mix well until smooth. Pour 1/4 cup of mixture into slightly greased non-stick pan.

To assemble: Lay one crepe and generously top with bacon-hotdog mixture and cover with another crepe. Repeat procedure until all bacon-hotdog mixture has been consumed. Pour cheese saice before serving.

CHEESE SAUCE: 1/2 cup cheese spread 1/4 cup evaporated milk 1/4 cup green peas

Combine all ingredients until mixture becomes light. Pour on crepes.

Serves: 8-10 crepes.

3 strips PUREFOODS CLASSIC HONEYCURED BACON, chopped
1 240 g-pack PUREFOODS TENDER JUICY HOTDOG JUMBO 4-1/2", sliced diagonally
1/4 cup Chinese mushrooms, chopped
1 medium carrot, chopped
1 medium red bell pepper, seeded and chopped
1/4 cup spring onions, chopped
1 thumb-size ginger, minced
5 cups cooked rice
1/4 cup broth or water
1 tablespoon soy sauce
1-1/2 teaspoons sesame oil
2 medium tomatoes, chopped

Fry bacon until golden. Add the rest of the ingredients except tomatoes. Stir-fry and cook for 5 minutes more. Add tomatoes just before serving.

Serves: 5-6.

Marinate chicken in white wine, liquid seasoning, and dayap juice and rind. Stuff chicken cavity with pandan and kinchay. Rub with salt and pepper and roast at 350 degrees F for 45 minutes or until golden.

PUREFOODS SARSA NG LECHON:

2 cans PUREFOODS LIVER SPREAD
2 tablespoons cooking oil
1 tablespoon garlic, finely chopped
1/4 cup onion, finely chopped
1/2 to 3/4 cup water
1/4 cup bread crumbs
2 tablespoons vinegar
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon ground pepper

PROCEDURE:
Saute garlic until golden. Add onion until translucent. Combine liver spread, water, bread crumbs, vinegar and brown sugar. Season with salt and pepper.

MEATY SAUCE:
2 210 gram can PUREFOODS CORNED BEEF
2 tablespoons butter
1 tablespoon garlic
1 cup onion, finely chopped
1/2 can tomato sauce
1 cup beef broth
1/4 cup brown sugar
1/2 teaspoon oregano powder
1/4 teaspoon marjoram
1/4 teaspoon basil
salt and pepper to taste
1-2 cups cheddar cheese, grated
1 cup parsley, chopped

MUSHROOM SAUCE:
1/4 cup butter
3 tablespoons flour
2 cups milk
1/4 cup thick cream
1/2 cup mushroom, sliced
salt and pepper to taste
250 grams lasagna noodles, cooked as package directs

To make meaty sauce, sauté garlic in butter until golden. Stir-in onion and cook until translucent. Add corned beef, tomato sauce, broth, sugar, herbs, salt and pepper. Simmer until slightly thick. Set aside.

To make mushroom sauce, melt butter and add flour. Gradually blend milk and continue stirring until thick. Add cream, mushroom and season with salt and pepper. Set aside.

Spoon out meat sauce on rectangular oven proof serving dish and cover with one layer of noodles. Alternately cover with meat sauce, mushroom sauce, cheese and parsley. Bake at pre-heated oven (350 degrees F) for 15-20 minutes or until slightly golden.

Serve with garlic bread.

Serves: 15-20.
Preparation Time: 40-45 minutes